Food with Roots

Cornbread Mix

Deeply rooted cornbread

Not your mamma's boxed mix

Cornbread has a deep history in Southern cuisine. Native Americans introduced corn to the enslaved Africans in the south who learned under the Natives tutelage on how to grow, dry, mill, and cook corn. Some of the first recorded forms of cornbread consisted of cornmeal batter wrapped in collard leaves and buried in hot ash. The advent of cornbread was created in varying forms from flatcakes, muffins, to the present day savory cake.

The Food with Roots nostalgic Cornbread Mix pays homage to generations of Southern tradition. It is inspired by the timeless charm of Grandma's hoe cakes or spoon breads, while nodding to the convenience of Mom's store-bought mixes.

Our recipe has been meticulously tested over years, using a blend of specially grown Oregon red sweet heirloom corn, brown sugar, and tangy buttermilk that creates a balanced cornbread, rich in flavor and in texture. Our Cornbread Mix yields a golden masterpiece, and whether it is enjoyed as a side dish for a barbecue, a savory accompaniment to chili, or simply savored on its own, our cornbread promises to evoke warm memories and satisfy cravings with every bite.

Heirloom Cornbread Mix

$6.50

1 review

Make our newest edition of our prized cornbread at home! Made with Oregon red flint cornmeal, Pacific Northwest wheat flour, brown sugar, baking soda, salt, buttermilk powder, all you need to add is the oil, eggs, and water. Each pint will bake a 9x9 or 9x13 inch pan.

Add on a lil' Sorghum here

Ingredients

Cornmeal, Enriched Flour (Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Sugar, Powdered Buttermilk, Baking Soda, Salt

Allergens

Contains: Milk, Wheat

Baking Instructions

What you’ll need:

  • 1 bag Food with Roots Cornbread Mix
  • 1 ¼ cup (280mL) milk or water
  • ½ cup (100g) vegetable oil
  • 1 egg
  • 8 inch cast iron pan* 

*if baking in a 6x6 pan or muffin tins, baking time may differ. 

Easy Instructions:

  1. Preheat oven to 375F degrees
  2. Whisk cornbread mix in a medium bowl with milk or water, vegetable oil, and egg until there are no clumps. Allow the batter to sit for 10 minutes for baking. 
  3. Lightly grease the cast iron pan with ½ tablespoon of butter. Heat pan over medium heat on the stove for 1 minute to melt the butter. Pour batter into the pan and place in the preheated oven. 
  4. Bake until golden brown, until a toothpick inserted into the center comes out clean, around 30-40 minut.
Pro Tip

To take our Cornbread to the next level, slather your cornbread with equal parts butter and a sweet syrup of your choice once out of the oven. We love ample Muddy Pond Sorghum Syrup or honey butter atop ours.

Customer Reviews

Based on 1 review
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Natasha
Best corn bread ever!

This cornbread is excellent. I bought this for friends and family and they all enjoyed this product. I hope to find in grocery outlets in the Seattle area soon. I am a customer for life!

Testimonial
Testimonial
"This Cornbread is the best I've ever had!"
— Heather S.